6 June 2015

Earlier today I
started craving for a little taco feast, suitable for a Saturday
evening. I decided to go with a fairly classic choice of soya mince
with black beans, roasted peppers and salsa. This dish is easy to
veganise by leaving out the cheese. I enjoyed this taco dinner very
much and will soon be making some again, it has been too long since I
last made them.

Here's how I made
my easy veggie tacos.

Ingredients

12 taco shells

Grated Cheddar

2 bell peppers + 1
tsp olive oil

Tomato salsa

200 g mini plum
tomatoes

¼ onion

1 tsp olive oil

Juice of ½ lime

Salt and pepper to
taste

Bean and mince mix

½ cup dried soya mince

1 onion

2 garlic cloves

1 tbsp olive oil

Smoked paprika to
taste

Ground cumin to
taste

Oregano to taste

Chilli flakes to
taste

Salt to taste

Ground black
pepper to taste

1 can black beans

Method

Start off by
making the salsa, as it can rest in the fridge until serving. Chop
the tomatoes and onions and mix together with the seasoning.

Chop the bell
peppers into cubes, brush them with olive oil and roast in the oven.

Then continue to
the bean and mince mix. Prepare the soya mince as recommended on the
packet. Mine needed to be boiled in water for about 5 minutes. Chop
the onion and garlic finely and cook them in olive oil until soft.
Add the mince to the pan and after a while the seasoning and then the
black beans. Let cook for a while.

Bake the taco
shells in the oven for about 5 minutes with little grated cheese on
the bottom of each shell.

Fill the shells
with the bean and mince mix, roasted peppers and tomato salsa. Add
more cheese, if you prefer.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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